Category: Reviews

News travels pretty fast within the blogosphere; Good or bad, interesting tidbits are guaranteed to be sprayed across the web mere minutes after their initial announcement. Lately, a new product has set the vegan food-blogging world ablaze, spreading curiosity amongst readers and fellow bloggers like wild fire. For weeks I watched with envy as others sang the praises of a new cheese substitute going by the name of Sheese. Currently it is marketed in only five states within the US, none of which are easily accessible from my own. I doubted that I would ever get the chance to sample this mysterious dairy-free cheese myself. Well, imagine my joyful surprise when I returned home from school one day to discover a veritable treasure trove in the guise of a cardboard box, brimming with the very same stuff, straight from the manufacturer no less!

Tearing excitedly into the flimsy packing material to exhume my prize, my package divulged five different types of Black Duck Imports’ hard “cheeses,” Mozzarella-, Medium Cheddar-, Smoked Cheddar-, Gouda-, and Edam- Style Sheese. An impressive array in its own right, it’s hard to believe that this selection is barely even the tip of the iceberg in terms of Black Duck Imports’ full offerings! Producing no fewer than nine varieties, there are choices enough to satisfy even the pickiest connoisseurs. They certainly could give most legitimate cheese sections in standard grocery stores a run for their money, too!

Still, knowing the limitations of vegan cheeses I had sampled in the past, I remained skeptical. The packaging was bright and eye catching; The wheels of “cheese” solid, appearing comparable to the real thing… But what about the taste? Moreover, does it melt?

First up on the chopping block was an old standby, Mozzarella. Probably a flavor that I would naturally reach for first, everybody can appreciate this all-purpose workhorse of a cheese. Good for pizzas, pastas, casseroles – Just about any dish could pair nicely with the traditional version, so I feel that it’s important for this particular Sheese to make the grade if the product has any shot at making it on the mass market.

As I carefully peeled away the plastic seal, I first noticed a mild but detectable aroma that caught me a bit off guard. I suppose it shouldn’t have been so surprising, but I couldn’t help thinking ecstatically to myself, Wow, it smells like… Cheese! Removing the pale disk and making my first incision, my slice was easily yielding to the knife, soft, slightly crumbly. Although this texture wasn’t quite spot-on, as soon as I brought this mysterious substance to my tongue, it seemed to dissolve into an unbelievably smooth, creamy, and rich consistency. Mildly flavored and just a bit salty, I couldn’t argue if someone had told me that this was in fact authentic mozzarella. Truly an amazing sensation to feel as though I was actually eating cheese again after all of these years, I couldn’t help but repeatedly read over the ingredients again and again to make sure it was vegan!

Now knowing the true potential of this product, I was clamoring to get my hands on that package of Gouda waiting patiently in the fridge. As a kid, this was perhaps my favorite variety of all time. It wasn’t so unusual for me to take a sizable chunk with me in my little plastic lunchbox during elementary school! To my knowledge, Sheese makes the only vegan Gouda out there, so I was thrilled to have the privilege of sampling this rarity.

The immediate scent of this one was a bit stronger than the previous, but didn’t strike me as specifically Gouda – Without being told the identity of the source, I might have guessed that it was actually a Parmesan variety instead based on the smell. Presenting itself with the same sort of composition, it had a fairly mellow profile at first, but then introduced a slight bite at the back of my throat as I swallowed. Somewhat tangy, it had some added interest and was overall pleasant… But I can’t say that this one completely satisfied my Gouda craving. I also detected some slightly sweet undertones that I didn’t feel were the best match for such a cheese, and if anything made eating more than a small slice at a time rather off-putting. Perhaps if it had been smoked the flavor profile would have been closer to what I was used to, but sadly, that doesn’t seem to be in the plans anytime soon. I don’t think that I would buy this one if given more options.

Unable to resist the familiar and comforting fluorescent orange coloring displayed by the Medium Cheddar wheel, it was up next on my hit list. Normally I would argue that it’s unnatural to eat any food that falls into this extreme area of the color spectrum, but in the case of Sheese, no artificial colorings are used – This particular shade is actually achieved through the use of small amounts of paprika! Feeling much better about what I would be consuming, I felt no guilt as I whacked off a block and popped it in my mouth… Followed by another, and yet another.

Of all the “cheeses” thus far, this one really blew my mind. Slightly firmer and more crumbly than the others, I couldn’t believe that this was really vegan. Honestly, there is no other way to describe the flavor than cheddar! I was so taken aback by the realistic taste that I quickly called over my mother to try some as well to confirm this phenomena. After chewing thoughtfully for a moment, she proclaimed in agreement, “It tastes like cheddar!” Coming straight from an omnivore’s mouth, this is some amazing stuff. Apparently this is their most popular variety, and I can definitely see why.

Readying myself to taste the next fake cheese, I wasn’t sure what to expect. Never before had I even heard of Edam, let alone eaten it, so I really didn’t have anything to compare this one to but itself. In and of itself, I found it to be a fine “cheese”… but not necessarily a flavor that really struck my fancy. Seemingly quite similar to the Gouda, it also smelled of Parmesan and bore a slight sweetness that didn’t really play nicely with the competing seasonings. Mild, just a bit salty and tangy, this one also had some very quiet sour notes to round it out. Described according to Wikipedia as a “nutty” sort of cheese, I wasn’t sure that this entirely did the original justice. However, since I’ve never even seen the original in real life, I suppose I wouldn’t be the best judge of that! Maybe my palate just isn’t refined enough for such an obscure delicacy. See for yourself if this one will still make your taste buds sing, but personally, it didn’t make my mouth water.

Finally, I dug into the flavor I had the highest hopes for: Smoked Cheddar. There’s something about smoky flavors that just compliment salty and savory items so well. It adds a whole new dimension to flavor profiles, increasing their tasty potential exponentially. Now I’m no expert on this – Start talking about the nuances between hickory smoked and apple wood smoked and you’ve lost me. I just know that smoke can make for some serious good eats, not just burnt food.

Once I sensed the potent aroma immediately filling my nostrils when the seal had been broken, I knew I was already sold. With such a tantalizing scent, it was an impressive feat to control myself long enough to cut a slice, wanting instead to skip the formalities and just take a bite out of the whole thing instead. As I luxuriated in my first bite, I knew that this exquisite “cheese” is perhaps one of the most convincing arguments I could make to say that vegan cheese products are just as good as their dairy-laden counterparts. A perfect balance of smoky flavor allows the taster to enjoy its presence, but not be so overwhelmed by it that it’s like eating a big strip of smoking wood. Salty, mellow, creamy, and above all, delicious, I could eat this one unadorned all day long.

These were all sampled alone, so that I could get a good idea of their own individual flavors without the influence of other ingredients. In short time however, I was trying Sheese at every opportunity I had. Wanting to try some sort of quick-fix meal to test out its melting capability, I went for the simplest comfort food a vegan could lust after. Can you say, “Pita pizza”?

Using an equal ratio of mozzarella and medium cheddar on top of tomato sauce and a whole-wheat pita, it took a maximum of five minutes of prep before my dinner was in the toaster oven. Most impressive was the grating ability of the Sheese – Easily sliding across the grater and producing delicate strands of “cheese,” the whole thing looked amazingly similar to the traditional approach. Still, I would have traded this aspect in return for a more impressive melt… After 10 – 15 minutes at around 400 degrees, the Sheese did become nicely warmed through and soft in a way that it seems to melt in your mouth… But it didn’t really melt. Strangely enough, after it began to cool down again, the strands on top actually started to become crunchy – Not a deal breaker, but not something I really loved either.

A few days later, my dad also tried out the mozzarella for himself (Thank you so much for giving it a shot, dad!) by slicing it up and setting it on top of a baked ziti dish. Under the broiler the whole thing went, and five minutes went by… And then ten… And then fifteen. Looking for the top to be melted and bubbly like normal cheese, he wasn’t sure that it had even cooked, as it continued to look eerily similar to when it came out of the package. Eventually we determined it must be done, judging by the edges that began to burn, but it was very unsatisfactory to my dad. Appalled by this strange substance contaminating his dinner, he proclaimed that it tasted dry, chalky, and nothing like any mozzarella worth its stuff should. Every single shriveled slice was painstakingly removed from the pasta, and thrown dejectedly into the trashcan.

Perhaps that could have gone better if we weren’t all a bit stressed out that dinner, or if it had been a different type of Sheese. Still, unsatisfied by this rejection from my omnivorous parent, I sought a different way to utilize such an innovative product. Certainly there was some application that could bring out its full potential and prove its worth!

Cheddar scones did the trick, most definitely redeeming its name. Buttery, flaky, and undeniably cheddar-like, it’s never been so good to be so cheesy. The Sheese baked beautifully, keeping the biscuits moist and soft, but retaining its structure so as not to ooze out the sides. Between my mom and myself, I don’t think that this batch of a half dozen lasted even 48 hours.

So, taking all of these trials and tribulations into account, where does that leave us? In my opinion, it leaves us with a damn tasty vegan cheese that completely blows all of the other alternatives out of the water. Excellent eaten chilled, either unadorned or with the simple addition of basic crackers to enhance the textural interest, the flavors of the majority of what I was privileged to sample were spot-on as far as I could recall of the real thing. Some I might pass on, like the gouda- or edam-style, but everything else truly delighted my palate in ways that I haven’t experienced for years. For the fussy vegan searching for a perfect cheese replacement that behaves precisely the same as the coagulated blocks of dairy that it imitates, melting and bubbling on the top of a pizza… You may still have to wait for that ship to come in yet. In the mean time though, an ample supply of Sheese will happily occupy the “dairy” drawer in my fridge all the same.

[Written for Go Dairy Free]

Granola is perhaps one of the best food innovations to have been borne from the easy-going days of the 60’s era. Combining hearty oats, sweet fruits, and crunchy seeds and/or nuts, such a staple is a cheap and tasty way to nourish your body – A huge payoff for such a small amount of work. Stick all of these healthful elements together to form a bar, and you now have a completely effortless on-the-go meal. Sadly, corporate America has found ways to corrupt even this concept, adding in unnecessary and non-nutritive ingredients to bulk up their bars along with their bottom line, or going the route of traditional Yankee junk food, turning once healthful snacks into genuine candy bars. As an unabashed lover of all things granola, it can be quite frustrating to find myself in a grocery store aisle full of nothing but over-processed, over-priced, and unfulfilling ready-to-eat products. Sure, it’s not a huge undertaking to just make them yourself, but I can understand that many less experienced bakers balk at the idea of just whipping up a nutritious granola bar that could rival anything conveniently purchased at the store.

Even so, I normally would not think to look towards a baking mix – Not in this instance, and not in any other for that matter. Growing up with a skilled baker as a mother, the only thing I can remember ever baking from a box is angel food cake. My natural thought process would most likely never even lead me to imagine there might be a need for a pre-assembled dry mix for something as basic as granola bars…but then out of no where, I became aware of a growing sensation defined as just that. Suspending my doubt, I took an open-minded look at Trail Blaze Bars by Matisse and Jack’s. They appeared to have nothing but the best intentions for their consumers, in stark contrast to most corner-cutting products.

Not just some cheap gimmick to make money, this particular mix included a good amount of protein, whole grains, and real ingredients (rather than an incomprehensible slurry of chemicals and artificial flavors). Even though it felt like cheating as I mixed in a mere smattering of applesauce and water, I couldn’t deny that the ease was truly appealing, and this blend of grains and fruits was honestly alluring in its own right. At first, the smell was a bit disconcerting – Something akin to wet cement in my opinion, but perhaps I was just exhausted from the marathon of baking I had just completed to test more recipes for my book. Smoothing out the top of the thick mixture, it went into the oven for the recommended time, and before I could clean the clumps of old flour out of my hair, they were done in a flash.

First to meet the heat was the mix of Cranberry Walnut bars. Bursting at the seams with visible oats and flax seeds, a hearty, glutinous smell wafted to my nostrils as the oven door opened to reveal my semi-homemade snack. Ravenous and taunted by the delicious scents and looks, my will power allowed me to wait just until the bars were cool enough to leave only minor burns along my mouth. Initially surprised by the texture, I had expected more of a solid, crunchy bar, whereas what I chewed carefully was much more like baked oatmeal. Had I actually taken a good look at the box, however, it should have come as no surprise, being clearly labeled “OATMEAL ENERGY BARS.” My poor brain must have been on the fritz, but nonetheless it was a pleasant surprise all the same. Passionate for granola as I am, the same fondness extends out to almost all forms of cereals, hot and cold, readily including oatmeal as well.

Slightly crisp on the outside but still soft on the interior, the blend of various base ingredients came together harmoniously to form a toothsome, multi-textured and flavorful bar. Each bit slightly different, the inclusion of crunchy nuts and soft, sweet cranberries made me excited to taste how the next bite might compare to the last. Balance is the name of the game here, and I must say that everything seems to be in perfect proportion to each other – No one flavor rules, but they all make themselves heard. Sweet in a natural and appropriate way, I could see these bars working their way into every eating opportunity available – Breakfast, lunch, snack… Hey, if you’re in a rush, dinner might not be such a stretch, either! Trust me on this; It took me two short days to polish off five of these babies…

Anticipating the untimely demise of my first batch, I wasted no time and whipped up the other box of granola mix, Chocolate Chip. Still boasting an impressive collection of whole grains and seeds, these bars took a decidedly more decadent route, revealing a sprinkling of dark chocolate every now and then. Noting that my first bite lacked any actually chips, I was still happy to detect a pleasant cocoa flavor nonetheless. Although that might sound like a skimpy amount of chocolate, it really carries well throughout – Any more than that would make it seem like too much of an indulgence to enjoy as a regular snack. However, just warmed through, the gooey, melted chips make it seem 100 times more decadent than it really is. After polishing off a generous square straight out of the oven and literally licking stray chocolate off my fingers, it’s hard to believe how healthy these are!

After all of the struggles of making labor-intensive dishes from scratch, I can see the lure of a no muss, no fuss baking mix like this one. Much better than buying pre-made granola bars altogether, this quick fix lets you know exactly what’s going into your body, beyond some random numbers and statistics printed on the side of a label. There are even different ways to make your bars should you choose – Instructions are included for making them with yogurt, less sweet, or vegan like I did. Additionally, a brief search of their website reveals numerous recipes for other healthy snacks using the very same mixes, such as muffins, cookies, and other tempting treats. My only complaint about this product is that it’s only available online, and therefore more difficult to obtain – I only wish I had received more than one box of each to try out some of these other options!

[Written for Go Dairy Free.]

Ask most run of the mill omnivores what they think of vegan foods in general, and most responses from the unenlightened are undoubtedly less than enthusiastic. Even as new vegan products gain popularity in mainstream supermarkets, it is still largely mistaken as a very spartan, restrictive path to follow. Ask again about a gluten-free diet, and any previous weariness is likely to transform into firm disapproval. Now, a gluten-free vegan…? It would seem incomprehensible, if not completely impossible. I won’t lie – I still often see a diet without any gluten as being a challenge to follow, and since it’s not a medical necessity for me to do so, it is really not a high priority to choose specifically gluten-free products. Many baked goods that exclude wheat flour rely more heavily on eggs, so I can see why vegans like myself might have trouble committing to such a diet. However, thanks to a growing number of innovative companies, it is becoming a more realistic, not to mention tastier, possibility by the day.

Awareness of Celiac’s Disease is still fairly new to me. While I’ve successfully created a handful of wheat-less desserts myself, I still can’t help but be impressed when experiments in this field actually produce not only edible, but delicious foods that are no compromise over their glutinous counterparts. Who would have thought that ground beans and legumes could be reconstituted into a cookie that might rival any containing traditional and non-nutritive white flour? Before trying to accommodate those with allergies, I would have banished the thought! I know many people who become reluctant to sample such goods upon hearing these unusual ingredients, but there’s no way to prove their culinary value without taking the plunge. Now companies like Sun Flour Baking Company are helping the unadventurous swallow their fears along with their allergen-free cookies, brownies, and donuts, and proving that even the most unexpected but natural materials can create one hell of a treat.

Unabashedly declaring on the front of every box “made without wheat, gluten, eggs, dairy…”, it’s clear from first glance that the producers take pride in not only what they put into their cookies, but also what they leave out. Having received many accolades and awards for their traditional vegan treats, they have dozens of animal-free cookies available for direct shipment at a moment’s notice. More recently, they have also been increasing their sugar- and gluten- free offerings with which to treat people from all walks of life. My sampling of six varieties only scratched the surface in terms of their whole product line. For any garden-variety vegan, picking and choosing any cookie out there must make them look like a kid in a candy shop!

Although my selection was a bit one-sided, I was intrigued and curious to see what you could do with such a limited number of ingredients.

Overwhelmed by the number of choices, I decided to start by comparing the shortbread options in my possession. First up was the Vanilla, as I hoped to get a good base line of how this traditional, basic cookie would be translated without its usual staple ingredients. If this was any indication of things to come… Then color me disappointed. Admittedly, shortbread tends to be quite dry and crumbly under any circumstances, but once you bit off a chunk, it dissolved into this powdery dust that stuck to my teeth slightly as I tried to chew. The taste was… Vanilla, I suppose, but in some terrible irony it tasted completely unnatural, like those awful protein powders that try to pass themselves off as “vanilla” flavored. Maybe if they were dipped in chocolate they would be more palatable… But honestly, what wouldn’t?

Not exactly the culinary epiphany I had hoped for after hearing so many other rave reviews, but still I soldiered on. It’s a good thing that I hadn’t given up after this lack-luster biscuit, because things started looking up from here.

More crumbly than any other cookie I would sample in this whole bunch, the Peanut Butter Shortbread looked like someone had taken a hammer to them! It may be partially the fault of rough shipping, but the pieces pictured were the only full cookies in the box. No matter, I don’t take issue with it because that means you can pretend that you’re eating twice as many!

Sporting a yellow-ish hue, this shortbread exuded a nice nutty aroma appropriate for its designated title. The same textural issues were still present, but it was easier to ignore as these had much more flavor to distract the palate with. I found that they were actually quite pleasant – Sweet and salty, It had the best of both sides of the snack food spectrum. In fact, as I munched thoughtfully, I found that it really grows on you, and it was hard to take just one cookie at a time. The quality that I had expected finally manifested itself in these, because if you look very hard, you can see tiny pieces of the actual peanuts that contribute such great flavor and even a nice crunch every now and then.

Best intact of all were the Lemon Shortbread, shedding fewer crumbs but still a bit powdery around the outside. Looking similar to the vanilla, it’s no surprise that once again, that off-putting mouth-feel was still present, but this time it was accompanied by an almost buttery taste and feel. Paired with a bright citrus tang and only a vague sweetness, I truly enjoyed these alongside a nice cup of green tea. Perhaps not something I would seek out again if given the choice of anything made by Sun Flour Baking Company, but certainly not something I would turn down if it were offered to me.

After the initial disappointment, things seemed to be looking up. Maybe shortbread just isn’t my thing to begin with, so perhaps a different palate would enjoy these more anyways. Moving on to the softer varieties, I could scarcely imagine what might await my ready taste buds.

Upon opening the box of Brownie Babies, I was slightly taken aback by how small each cookie was! No larger than a silver dollar, they certainly fit the title of “babies,” not to mention the almost laughably microscopic fragments of walnuts visible on the surface. No matter, their chocolaty scent quickly wafted through the air and reassured me that size was no indication of quality here here.

Soft, dense, and chewy, the mouth-feel is ideal for any brownie. Only moderately sweet, I felt that the amount of sugar balanced out perfectly with the cocoa so that neither were overwhelming, but instead played together harmoniously inside my mouth. Suitable for a wide range of tastes, these aren’t so decadent that you can barely finish two bites on your own, but they are also still chocolaty enough to satisfy even a real chocolate lover. It turns out that those tiny pieces of walnut really are appropriate for the size of the cookie, too – Any larger and they would dominate the dough, but instead they provide a lovely crunch every now and then.

One of America’s favorite cookies and perhaps the single type most stereotypically “American,” it’s no surprise that the Chocolate Chip Cookie makes yet another appearance in the market. Dotted with dark chocolate chips, the cream-colored dough looks just like any of the other interpretations of this classic treat. Easily yielding to the teeth, it definitely fit into my preferred style – Some like theirs crisp, others cakey, but this would fall into the chewy category. As the dough alone is usually my favorite part of chocolate chip cookies, I began by sampling a chunk without any chips. If anything, I found that it was perhaps lacking a little in the flavor department… It had no distinct flavor in particular, and at times I could have sworn there was some sort of medicinal after taste… But eaten with the chocolate pieces as it was intended, these drawbacks were completely unnoticeable. The healthy sprinkling of chocolate was just the right amount to make it a very tasty snack overall.

Last but not least, I tore into my package of Cinnamon Cookies, expecting nothing more unique than your standard snicker-doodle. What I placed on my tongue, however, couldn’t have been further from my assumption – These weren’t just sugar and a little spice, these were actually spicy! Intensely cinnamon like a red-hot candy, these ended up being my favorite of all six varieties. Quite aromatic as soon as they were freed from their cellophane cell, I had to be careful as I removed my prey, or else the excess coating of sugar and cinnamon would end up all over the floor. Messy as they were, this exterior dusting added a lovely extra crunch, bumping up the standard chewy and delicious dough to an even higher level. Such intense heat from the spice might get to you after a few cookies though, so I must warn you to keep a tall glass of soymilk on hand when eating these! Unabashed cinnamon addict that I am, these may in fact be too hot for those who aren’t keen on this seasoning, but I highly suggest you give them a try anyway. Once you start eating these, it’s hard to stop!

On the whole, I would have to say that Sun Flour Baking Company really knows what they’re doing when they try to make favorite childhood treats into gluten-free fare. Sure, it might seem weird to eat a cookie made primarily of pinto bean flour, but don’t let that turn you away from something that is this delicious. Change is difficult, as anyone adjusting to a gluten-free diet might tell you, but it isn’t difficult to occasionally step out of your comfort zone and try new things. It’s really a small risk for those not limited by any allergies to take, and who knows, you might just find more sweet treasures like these.

[Written for Go Dairy Free]

Few if any flavors on earth have quite such a die-hard following as chocolate. It has a long and speckled history, being deemed first delicacy, then a source of evil, gaining favor again and becoming aphrodisiac, and finally being linked to heart-health in this day and age. In our own personal histories, I would bet that this indulgence comes up quite frequently as well, in numerous forms such as cakes, cookies, or just a solid bar of it itself. While it’s practically obligatory for me to wax poetic about my own unwavering love for the “food of the gods” at this point, I must confess that chocolate had never been something that I really craved. Sure, it certainly wasn’t a bad addition to desserts in general, and I was always forthcoming with new cocoa-based recipes for those insatiable demands from my loved ones, but I could almost guarantee that even as a child, you would never find me reaching for the chocolate bars stashed neatly away on the top shelf. For some reason, I just never fully understood the draw, the passion that some people had for what I considered to be nothing more than a chunk of ground beans and sugar. ...Until now.

Little did I know that my ambivalence towards the stuff had more to do with the chocolate itself than my own taste buds. After a few years of trying new foods and becoming accustomed to my developing preferences, I simply wrote it off as some other sweet item, no different than any other flavor out there. It turns out that all that time, and even as a vegan now, I had been under the influence of… cheap chocolate. The horror! Pinching pennies and conserving my food budget for other kitchen staples, chocolate had always gotten the short straw, and in the case of this highly esteemed bean, you really do get what you pay for. With unnecessary additives for shelf-stability and mass production, what found its way into my pantry had about the culinary value of Spam.

How did this revolutionary concept ever occur to me with my head buried deep within my “mockolate,” you may ask? Well, unbelievably lucky as I am, I recently had the great fortune to have some real chocolate fall into my lap – And I’ve continued falling with it ever since. Lake Champlain Chocolates, made in Vermont from only fresh, natural ingredients simply look like bona fide jewels compared to what I’m accustomed to. Although many of their offerings are not vegan, they do have an impressive selection of dark chocolates without any dairy, including some tempting hot chocolate mixes among other various products. Usually being rather limited even in my selection of cheap chocolates at the grocery store, I was thrilled to stumble upon a whole package of all-vegan chocolate squares in their repertoire.

Totaling 24 seductive squares making up 6.7 ounces of solid, unadulterated cocoa bliss, the mere sight of the Select Origin Chocolates box is enough to make even the most indiscriminate chocoholics and voracious omnivores sigh with desire. Almost everyone will agree that better quality chocolates don’t need the addition of extra sweeteners or milk to enhance their natural flavors, and Lake Champlain Chocolates will confirm this notion once and for all. If you still consider anything this indulgent to be junk food, just consider the health claims when it comes to pure dark chocolate – With all the natural flavonoids and anti-oxidants, there shouldn’t even be any guilt attached to this purchase!

Representing various geographic areas in which cacao is grown, this box claims that different beans contain a wide range of unique characteristics which become detectable after fermentation. Proving such a theory might be difficult with for many name-brand mockolates out there today, sourcing ingredients that are of questionable origin themselves, but if anyone could ever do it, Lake Champlain would be the ones to put it to the test. Included in this mouth-watering assortment are beans grown in Africa, Grenada, Sao Thome, and Tanzania, in varying percentages of cocoa content.

I must preface by saying that as a recent convert to the way of the cacao bean, I have no expertise in evaluating this most beloved prize. Like an ignorant beginner in wine-tasting, the words “woody,” “dry,” or “thin” make no connection in my mind to any sort of food-related memory. That being said, I can tell you what I enjoy and why I think it’s good, which is really what counts when it comes down to choosing your after dinner treat, isn’t it?

That being said, the moment this new, potent incarnation of everyone’s favorite aphrodisiac hit my tongue, I knew there was no turning back. Every glossy square was composed of the smoothest, most velvety substance I’ve ever experienced putting in my mouth – So obscenely silky that I hadn’t before even considered it to be a natural texture in terms of food. The magic came in the first bite, snapping a corner clean off with one swift cleave of the teeth and an audible ‘pop!’ that rang through the air like a bell. Slowly melting, allowing one to savor every last drop of flavor, it was nothing like any chocolate I had ever known.

Starting at the lightest end of the scale for cocoa content, the 54% African Blend was first on my hit list. Deliciously sweet and simple, it reminded me of some of my best experiences in childhood with chocolate chips and bars. The creamy texture had me hooked, although the overall flavor was nothing I found particularly spectacular that would make it stand out in comparison to other chocolates on the market. Moving up to the 60 % cocoa from Grenada, I found that this percentage had only a mild increase in flavor intensity, making for a slightly less sweet but still very mellow and pleasant flavor. Since this was only a 6% discrepancy, I hadn’t expected them to have jarringly diverse tastes overall, but I was so far only moderately impressed.

When I got to the Sao Thome at 70% however, all five senses went wild. The aroma, the feel, the smell, everything told me that this would be a pleasurable experience. Instantly I discovered it had a markedly unique tone, coming off as being deeper, richer, and somehow infinitely smoother. The simple sweetness present in the earlier squares had dissipated, now replaced by a more mature and sophisticated bite. Bowled over by this sensation, it was incredible how such a tiny amount of chocolate could focus my whole system on the experience of consuming such a luscious commodity. I swear that just a crumb could have coated my entire tongue like the softest and most comfortable blanket I had every taken shelter beneath. If I could only have one type of chocolate for the rest of my life, it would be this kind that I would demand, without question. I exaggerate not; While I’ve encouraged my mom to share much of this treasure with me, if one of those from Sao Thome turns up missing, there will be hell to pay.

Finally, reaching the uppermost level of cocoa content at 75% with the square from Tanzania, perhaps my taste buds had just reached their climax and tired out, but this one didn’t strike me quite as much. Still fantastic and intense, all the sweetness had been replaced by pure chocolate essence. At times the faint bitterness would remind me of a nice, strong cup of black coffee, which I thoroughly enjoyed. This one was very strong and not something that the children would probably take a liking to, but I found it to be a luxurious extravagance quite befitting of an after dinner nibble. Certainly not something I would turn down if offered, unlike my early response to any sort of chocolate up for grabs.

Whether you buy into the idea of potential health benefits, nuances in flavors depending on origin, natural ingredients, or anything else that this package offers up, there are few sweets more satisfying to the soul than chocolate. Now that I’ve learned the error of my ways, it will be difficult to sate my appetite for such high-end vegan chocolate, but truly, the sacrifice will be worth it; Was it not Shakespeare who said “T’was better to have loved and lost than never to have loved at all?”

In addition to their year-round selection of truffles, chocolate bars, and chocolate covered-almonds, they have holidays covered at Lake Champlain Chocolates as well; Can you say “solid dark chocolate Easter bunnies?”

I suppose that this may be the one time that it’s perfectly vegan to eat rabbit! Just try to restrain yourself and divide this sweet fellow up into multiple portions for your own sake – After only scratching the surfacing on this 9.7 ounce cocoa bunny, I think I could be on the verge of a cocoa-induced coma right about now… But even so, I think I finally understand what makes quality chocolate worth all of the obsession, and even possible chocolate comas.

[Written for Go Dairy Free]

Food crazes come and go over the years, most with little staying power in the turbulent tides of an ever-changing market. Right now the buzz is all about super foods and antioxidants, alternatives to the traditional idea of diets, and generally healthier alternatives – All good concepts that I can fully support, even if many companies are more concerned with their bottom line than their consumers’ health. Even when the best intentions from wholesome brands are put forward with an honest desire to cater to the health conscious crowd, it’s not uncommon to fall short when it comes to overall appeal.

We’ve seen a particularly huge surge in pomegranate, green tea, all the “usual” suspects that until recently were about as common in American food products as durian fruit. Riding this wave all the way to the bank is Cliff, producer of many different granola bars, including one of my favorites, the Luna Bar. Having an eye on new and interesting concepts, as soon as I caught wind that there new Luna products were to include these trendy ingredients, the only question in my mind was how soon I might be able to sample them. Despite the fact that their previous attempt to expand with the Luna Sunrise Bars was a complete an d utter failure, I still trusted that they could still recover after such a blow. Everyone makes mistakes, after all.

Giving good old Luna a second chance, I purchased one of all three flavors of their brand new Tea Cakes at Wild Oats, each bearing an attractive label similar to their standard bar. Now, I do have a bone to pick about their marketing efforts: I truly despise packages that try to suggest that eating their contents will in fact help you lose weight, clear up acne, attract a mate, improve your hearing… Whatever they claim, the truth is that no single food eaten on one occasion could have any serious impact on any deep-rooted conditions. It might be a great, healthy option that is in fact good for you, but just one granola bar will not allow you to live longer than you would have otherwise. Sorry.

Ignoring the claims in enticing white lettering, other statements on the exterior wrapper bore more encouraging messages, such as a good commitment to organic ingredients, and the inclusion of a veritable truck load of vitamins. Having rekindled my hopes slightly, I grabbed the nearest bar and tore open the protective plastic encasement. The name of “Tea Cake” had convinced me that I was about to be eating something akin to a… Well… Cake! But in reality, it looked no different from what could also be classified as a granola bar, and in fact looked as though it could be a close cousin to the original Cliff Bar, albeit a slightly more petite. The tea part comes in by way of infusion from actual tea leaves, so I’m told. Very different from the mother Luna bar though, the only real similarity to the original as far as appearance went were the signature waves of icing drizzled gracefully across the top. Ultimately, they all looked pretty much the same, with different colored speckles for various fruits and / or nuts.

Nibbling cautiously at a corner, my teeth met with a pleasing resistance and a further bite revealed the moist, chewy texture overall. Much easier to eat than the hard soy crisps of the original, I quickly saw that I was in for a real treat, not just some trendy “health food” junk.

Vanilla Macadamia

Removing the small rectangular tea cake produced a strong aroma of vanilla, shortly followed by an intensely sweet smell. Almost overwhelming to the point of repulsion, I wondered if something so apparently sweet wasn’t made of just pure sugar! Moving in for the kill and tasting further, I was thankful that the extreme sugary scent I picked up at first only manifested itself in the frosting. The bar itself wasn’t overly sweet at all, and the icing actually provided a nice contrast.

Sprinkled throughout are a good deal of hazelnuts, crunchy and satisfying, along with some slightly tart goji berries. With its relatively mildly flavored base, most of the vanilla seemed to be coming from the white ribbons on top, which is a nice touch in that it doesn’t make the bar overpowering or tiring to eat.

Berry Pomegranate

Extremely pungent again, almost to the point of smelling overwhelmingly artificial, there is no question from the first whiff that this bar will be berry flavored. Expecting the base to be the source of most of the berry flavor, topped by the standard extra-sugary but essentially tasteless icing, I was pleasantly surprised to discover a distinctly fruity aspect to the frosting gracing the top of the cake.

Assembling a mélange of various (And seemingly random) berries to construct the base, copious amounts blueberries and goji berries are found throughout, but I was somewhat disappointed to learn that pomegranate was only present in the form of indistinguishable puree, no full pieces. Perhaps it added a lovely undertone, but having never eaten plain pomegranate before, I wouldn’t be able to say for sure.

Overall, this variant was good, but having a strong distaste for fake fruit-flavored items, this one does skirt the line at times.

Orange Blossom

With a very tropical citrus scent coming from the open package, I expected great things to come of it, and was not disappointed in the least. Tasting all of the complex flavors carefully, what I found most striking was the nice astringent bite it provided. Mixing in sizable chunks of dried apricot, the fruit provides a nice mellow undertone while a bright orange flavor takes the spot light. I was relieved to see that goji berries didn’t find their way into this bar, since I feel that their extremely sour properties would have thrown off the delicate balance of the tea cake.

This was perhaps the only bar that I could really see the white tea coming into play, as the flavors actually reminded me of its namesake for the first time.

Over all, I was extremely impressed by this new line of Luna bars, and I would have to say that Luna has more than redeemed itself for its past faux-pas that goes by the name of Sunrise. Still relatively new on the market, the Luna Tea Cakes may be a bit difficult to find, but if you can get your hands on them, you won’t regret making this purchase.

There are some dishes known as “comfort food” that satisfy not only the stomach, but also the soul, bringing warm memories from childhood along with delicious food. Unfortunately, “comfort food” has also become synonymous with dense, fattening, and over-all unhealthy food that can only be enjoyed once in a blue moon, always remaining an indulgence, never again to be consumed care-free as in the good old days before nutrition became relevant. Various polls all reel in greatly contrasting results, some declaring mashed potatoes to top the list of America’s overall comfort food, while arguments in the name of ice cream, pies, macaroni and cheese, and casseroles are still being made. I can’t say for sure how the top vegan comfort food might measure up, but when I was still an omnivorous, ignorant little cherub, my favorite was unquestionably cheese ravioli.

Needless to say, it ended up being a craving that dulled over the years, coming to an abrupt cessation upon my introduction to veganism. If you think that fake meats can be sometimes unappetizing, you have yet to try much of the vegan cheese available for consumption. Great strides are being made in the current selection these days, but in my early years of dumping dairy, the best I could do was keep my day-glow-orange “American” sliced soy cheese from burning under the broiler, because no matter what ingenuitive methods were employed, that unnaturally colored slab simply would not melt. And that says nothing about the taste. Without going further into detail, lets just say I would rather chew on crayons than buy that junk again.

Needless to say, ravioli seemed to be permanently off the menu. There were always a few ice-encrusted containers of pre-made ravioli-type incarnations whiling away the months at the back of health food stores’ freezer section, but I was never brave enough to try them after such a horrible experience with soy cheese. Research as I may, I never found any solid reviews of these products, so I finally decided that even if they did turn out to be more vile than the barnacles thriving under the town dock, I could atleast warn others before it was too late. Clearly, it was my duty as a good Samaritan to take the dive on this one.

Enter Soyboy, an upstanding company dedicated to the use of quality ingredients, obtained from responsible sources. Even the packaging itself is meant to take a lesser toll on the environment, proudly claiming on the back that it uses 45% less plastic than typical packaging of it’s sort, while still providing the required structure to prevent your dinner from ending up a smushed mess. Printed everywhere you look are seals guaranteeing that what they have to offer is completely vegan / organic / non-GMO ingredients. All very good things, indeed. From the health standpoint on comfort foods, they had tackled this obstacle head on, and seemed to have emerged the victor. Selecting the more interesting option in my opinion, I added a 10 oz package of their Ravioli Verde, but they also produce a Ravioli Rosa in addition to the Original. Still, second thoughts prevented me from moving beyond the attractive exterior for countless weeks, fearful of what my taste buds may meet.

Returning from school early after a grueling day of midterms, none of my standard fare would fit the bill to sooth the pain of the eminent failing grades. Recognizing the perfect opportunity to try an old comfort food revisited, I rescued the tofu-stuffed pastas from the depths of the freezer at last. Freeing them of their environment-friendly wrapping, I took note of their unusual appearance. While some people may be turned off by its flamboyant green color, I find this as encouraging evidence of what I hoped would be a complex and well rounded earthy flavor.

After completing their dip in a pot of boiling water for the suggested amount of time, the skins had faded to a more subdued green, but were still more colorful than you standard pale pasta. Cutting one pillow in half, I discovered a slightly off-putting orangey-reddish tinted tofu residing within. I suppose I was expecting a pure white filling, more indicative of the main ingredient in its natural state, so the consumption of this dish seemed to grow more ominous by the minute. I’m sure it wouldn’t have been so unsettling had I been expecting it, but I was simply caught of guard

Nonetheless, I popped this piece into my mouth… and was momentarily afraid I had read the package wrong. Really, this was tofu?! It tasted just like I remembered ravioli from my childhood, and all of the herbs made it seem like all the seasonings of a traditional marinara sauce were already included. I had planned to do a dry run to get the basic flavors of this product, adding on sauce after I had ascertained certain details, but it didn’t end up needing it! The chewy, substantial skin surrounding the creamy yet somewhat coarse filling was pure, unadulterated joy on a plate. The ratio of tofu to pasta was spot-on, leaving nothing to be desired. If a tofu ravioli could be more perfect, it may in fact be the food of the gods.

Initially having scoffed at the serving size of a mere 6 pieces, I was quite humbled to realize how filling this dish was. After polishing off my 6 pockets of soft tofu and herbs (and practically polishing the plate,) I felt content, my hunger completely satiated.

Never having anticipated such a positive result from this type of product, I urge you to try it for yourself. Having put my inner-child at peace once more, Soyboy ravioli will always have a place in my freezer, as well as my heart.